We had carrots on day two because I had an ugly bunch that came in my produce box just waiting to be used.

Simple. Oven roasted in olive oil and acid leagues vegetable balsamic with a sprinkling of Penzey’s seasons salt. Covered in fouls and roasted at 375 for an hour

For the month of May, I’m going to make a different vegetable every day. This was inspired by an article in Food Network Magazine.

Day 1 was corn as I have corn as I had some on the cob that needed used up.

I was inspired by an epicurious or bon appetit email for a recipes using some crispy fried garbanzos with some sautéed poblano and corn on it with an egg on top.

My version was made with black beans.

I sautéed 1 can of rinsed black beans with 1/2 poblano and 1/2 onion and mashed the beans with my spoon a little to make them chunky. I played those and placed in a warm oven.

Then I cut the corn off of two cobs and sautéed that with poblano and onion until the pepper and onion were soft.

Plated it

I had a sautéed salmon filet that I laid on top